Recipe by Pascal Pochon, Chief Pastry Chef and Chocolate Designer,

Carré Chocolat, St. Malo, France

Serves 4-6

Preparation Time: 20 minutes


  • Caramel Sauce with Raspberry Butter
  • ½ cup (125 g) granulated/caster sugar
  • 3 ½ tbls (50 g) raspberry butter
  • ¼ cup (60 g) heavy/double cream, at least 35% fat content

Brioche French Toast

  • A stale mousseline brioche (cylindrical) ½ lb (250 g)
  • 3 ½ oz. (100 g) raspberry butter
  • 1 ¼ tsp. (0.60cl) heavy/double cream, at least 35% fat content
  • 1 ¼ tsp. (0.60cl) whole milk
  • 1 egg
  • 4 tsp (20 g) light brown sugar
  • ½ vanilla bean


  • ½ cup (125 g)à fresh raspberries
  • A few leaves of fresh mint
  • ½ quart (liter) tub of vanilla ice cream

Caramel Sauce with Raspberry Butter

Cook the granulated sugar in a dry casserole until it turns a nice, light caramel color.

Watch the cooking very carefully and fold in the raspberry butter little by little.

Slowly add the warmed cream into your raspberry caramel.


Brioche French Toast

Slice the whole mousseline brioche into ¾ inch (2 cm) thick slices.

Cut out the heart of the brioche with a ¼ inch (70mm) diameter cutter.

Melt the butter over a double boiler, let cool and strain through a chinois to obtain a fat without any impurities. This is “clarified” butter which will allow you to avoid burning the butter when the French toast is being fried.

Mix the heavy cream, milk, egg, brown sugar and the ½ vanilla bean to obtain the batter for the French toast.

Put the clarified butter into a hot frying pan, then the brioche and the batter. Brown the brioche until golden.


Spoon a bit of the raspberry caramel sauce into the plate.

Place the brioche French toast on the caramel and top with some raspberry butter shavings and a scoop of vanilla ice cream.

Finish with some fresh raspberries and some mint leaves.

Enjoy your summer!